Ingredients
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12 ounces linguine
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4 tablespoons sesame oil
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8 green onions, chopped
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5 garlic cloves, minced
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1 tablespoon minced peeled fresh ginger
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1/4 cup honey
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1/4 cup creamy peanut butter
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1/4 cup soy sauce
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3 tablespoons unseasoned rice vinegar
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1 1/2 tablespoons chili-garlic sauce
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2 cups mung bean sprouts
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1 cup finely shredded carrot
Instructions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
- Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes.
- Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
- Simmer sauce 1 minute; cool to room temperature.
- Pour over pasta and toss to coat.
- Add sprouts and carrots; mix well.
- Transfer to platter; sprinkle with remaining green onions.